White Chocolate Speculoos Cookies

We’ve all been there, right? You’re seriously craving homemade cookies, but rolling out dough, cutting out shapes, and constantly swapping baking sheets just takes way too long. If that sounds like you, these white chocolate speculoos cookie bars are exactly what you need.

The dough comes together in a flash in the Thermomix® and bakes up entirely on a single sheet pan. It saves so much time and hassle in the kitchen.

Plus, the combination of nuts, cozy holiday spices, and two types of chocolate means your cookie tin will be packed with seriously delicious treats in no time.

Why you’re going to love these cookie bars:

• super quick and easy to make
• a completely no-roll, no-cut recipe (no cookie cutters required!)
• wonderfully nutty thanks to walnuts and hazelnuts
• perfect for Thermomix beginners
• baked all at once right on a sheet pan
• ideal for your holiday cookie tin
• a great little edible gift for friends
• wonderfully chocolatey with both white and dark chocolate

My top prep tips

Make sure to slice the bars while they’re still warm. Once the dough cools completely, it tends to crack and break when you try to cut it into diamonds.

You don’t even need to wash the mixing bowl between the first few steps. This saves you so much time and cuts down on the dishes!

When melting the chocolate in your Thermomix®, pay close attention to the temperature settings. This ensures your chocolate gets that perfect, silky consistency without burning.

You can chop the nuts for the topping as finely or as coarsely as you like. I personally love leaving a few larger chunks in there for a nice crunch!

Can I make these ahead of time?

Yes, absolutely! They keep wonderfully. You can easily store the bars in an airtight cookie tin or container.

Stored in a cool, dry place, these bars will stay perfectly fresh for several weeks.

I highly recommend placing a sheet of parchment paper between the layers. It keeps that gorgeous chocolate glaze from sticking together!

Fun Variations

Switch up the nuts: Feel free to play around with the ratio of walnuts to hazelnuts! Just make sure you stick to the total amount of 150 grams.

Change the shape: If cutting them into diamonds feels like too much work (we’ve all been there!), just slice the baked dough into classic squares or simple bars.

Chocolate drizzle: Instead of spreading the semi-sweet chocolate in an even layer, you can use a spoon to drizzle it over the top for a gorgeous, bakery-style finish.

Here’s What You Need for These White Chocolate Speculoos Bars

• 75 g walnuts
• 75 g hazelnuts
• 130 g butter
• 150 g white chocolate
• 100 g granulated sugar
• 1 packet vanilla sugar
• 1 pinch of salt
• 2 eggs
• 130 g all-purpose flour
• 2 tsp speculoos spice blend
• 100 g semi-sweet chocolate
• A handful of nuts (for topping)

How to Make White Chocolate Speculoos Cookie Bars

Instructions:

First things first, preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Toss the walnuts and hazelnuts into your mixing bowl and chop them for 5 sec. / speed 5. Transfer the chopped nuts to a separate bowl. No need to rinse out the mixing bowl!

Next up, break the white chocolate into pieces, toss them into the mixing bowl, and chop for 5 sec. / speed 7.

Add the butter and melt the mixture for 3 min. / 120°F (50°C) / speed 2. Once melted, pour it right over the chopped nuts in your bowl. Again, no need to wash the mixing bowl—we love an easy cleanup!

Now, add the sugar, vanilla sugar, salt, and the eggs to the mixing bowl. Mix everything together for 1 min. / speed 5.

Add the flour and speculoos spice, and mix it all in for 10 sec. / speed 5.

Finally, add the nuts and that glorious white chocolate-butter mixture to the batter. Give it one last mix for 20 sec. / speed 3.

Spread the batter out evenly on your prepared baking sheet and bake for 30 minutes at 300°F (150°C). Your kitchen is going to smell absolutely amazing!

As soon as it’s done baking, take the dough out of the oven and cut it into diamonds while it’s still warm. First, cut it horizontally into strips about 1.5 inches (4 cm) wide. Then, make diagonal cuts (about 2 inches or 5 cm apart) starting from the short edge. The overlapping cuts will create those perfect diamond shapes.

Let the diamonds cool completely right on the baking sheet. In the meantime, give your mixing bowl a good, thorough rinse.

Next, break the dark chocolate into pieces, toss them into the mixing bowl, and chop for 10 sec. / speed 7. Use your spatula to scrape down the sides of the bowl. Now, melt the chocolate for 3 min. / 130°F (55°C) / speed 2.

Use a pastry brush to spread that gorgeous melted chocolate all over your speculoos cookies. Chop up a handful of your favorite nuts and sprinkle them right on top of the chocolate.

Enjoy!

I can’t wait for you to try these—have so much fun baking!

If you’re looking for another delicious treat, check out this recipe: Chocolate Cookies

Best, Christoph

Rezept merken